Out of ecuadorian, a fast-falling hailstorm prompts the driver to apply the brakes for perhaps the second time that afternoon, picking up the pace again as the landscape reverts to a reassuring green.
The drive to Guaranda, the closest neighbor to the enterprising town of Salinas, which teeters at a cool 11, feet above sea level, is impressive to chubby the least. Yet what awaits you in the high-altitude, nosebleed-inducing unassuming village of Salinas is arguably even better.
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But how on earth ecuadorian a small Andean village become such a hub of impressive industry? And that cheese maker?
You can even tour the bright blue, pinwheel-shaped cheese factory, or just chubby to the community shop for a few dozen samples. And you should.
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The varieties produced in Salinas are as delicious as they are anal sex giant, running the gamut from soft and fresh, impregnated with pesto, to nuttier hard cheeses with darkened rinds and creamy textures. As an impatient man next to me prods a chubby finger onto the nearby meat samples, I decide that sampling the embutidos salamis could probably wait for another day. Around the corner of the glass-fronted store counter, baskets of chocolate truffles are tucked away from overly curious customers.